Forum Activity for @Dave Elliott

Roasting Beans with a coffee roaster

Posted in: Tech Help, Tips, Tricks, & Techniques

A residential-grade oven - that explains it your eagerness for something new. We have a small test-size drum roaster and just bought a double-stack commercial forced convection oven so we can to 30kg batches. PM me and we can compare notes. Congratulations and good luck with the growth!

Roasting Beans with a coffee roaster

Posted in: Tech Help, Tips, Tricks, & Techniques

What made you decide to switch from a convection oven? Were you using a forced convection oven or one with radiant heat?

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Congratulations on the success, Antonino. Post a website and more about your company in your profile when you get a chance so myself and others here on TCL can learn about what you're doing.

Look forward to hearing reviews of the FBM machine once you're up and running.

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Thanks for the info.

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Thanks for the info, Linda. Please add me to the list. I'd like to learn more.

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

I would also like to know what solutions Selmi has available for larger inclusions.

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Just spoke with Savage regarding a metered dispensing pump with a powered valve that can handle larger inclusions, though it will cut them if they are inside the valve when it closes (i.e. when the metered amount has been deposited). Anyone have experience with these?

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Anyone have experience running a Selmi with inclusions? We currently use table-top models and swap about bowls between batches with different inclusions and/or chocolate. The Hilliard machines claim to be quite apt for this task, but I would love to hear thoughts from folks using >50lb tempering units.

dipping machines...

Posted in: Tech Help, Tips, Tricks, & Techniques

I've seen easy pour funnels mentioned and am about to pick up a couple, but Ruth's pastry bag solution seems like a better solution. Tony, I can confirm your intuition that ladles are a source of constant frustration and waste.

About to give up!

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Bayla - those are useful tips. Hadn't thought of the fan. I tried refrigerating directly after pouring and also after the chocolate sets. Similar results: decent snap and temper, but with small blemishes (release marks I believe). The immediate refrigeration bars had a bit less shine to them.I just learned that polycarbonate molds need some special care in the last week and am starting to polish more assiduously - it's a drag!Say hello to the Virginia mountains for me - I miss them!

About to give up!

Posted in: Tech Help, Tips, Tricks, & Techniques

I had been wondering why the rev2 called for adding seed chocolate at the beginning of the temper cycle when the melted chocolate is still at 108. The seed is pretty useless until the front of the baffle melted chocolate is below 95, right? I'm going to try grating my seed and adding at a lower temp as per your rec. Thanks!

About to give up!

Posted in: Tech Help, Tips, Tricks, & Techniques

I've been having similar frustrations with a newly acquired chocovision rev2. I got great results for a couple of batches and now I'm getting some streaking and swirls.What approaches are people using after pouring their molds? I've had drastically different results depending on whether I refrigerate. The non-refrigerated molds are not tempering, while bars placed in the fridge about 20-30 minutes after pouring are fairly well tempered, but with some minor blemishes.The temperature in my work area is around 75, but humidity has been very high lately due to heavy rains.Thanks to all for the useful suggestions!

Cocoa species

Posted in: Opinion

Can you post a link or further information regarding the claims being made?

Working Chocolatier Q&A

Posted in: Opinion

I feel it's important to add that I appreciate the diversity of honest opinions, but that there is absolutely no room on a forum of this nature - or in any community, for that matter - for personal attacks.

Has anyone used the NETZSCH chocolate machines?

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks - I'm at the early stages of designing an artisan shop and this detailed info is invaluable!

Cocoa butter and cocoa solids

Posted in: Tasting Notes

Dan, were these trees of the same genetic stock?

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Is Dominican Matusalem one of the distillers that fled Cuba post-revolution? I greatly enjoyed an aejo Matusalem made in Santiago de Cuba when visiting there; I was under the impression it's a Cuban brand.